Anise Biscotti

PREHEAT OVEN TO 350°F | COOK TIME 37 MINS (BROKEN UP INTO 21, 8, 8) | PREP-TIME 10 MINS | MAKES 24-28

Cookie Ingredients

  • 1/3 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 tsp ground anise
  • *2 cup all-purpose flour
  • 1 tsp baking powder
*SINCE DANAE IS ALLERGIC TO WHEAT, WE USED NAMASTE’S ORGANIC GLUTEN FREE FLOUR BLEND

Icing Ingredients

  • 1 Tbs heavy whipping cream
  • 2 Tbs water
  • 4 tsp confectioners sugar

Cookie Directions

  1. In a large mixing bowl, beat butter and sugar for two minutes until well blended. Add in eggs. Add flour, baking powder and ground anise. Mixing until combined, and dough comes together.
  2. Line a large baking sheet with parchment paper or silicon baking sheet. Place dough on baking sheet and press (using floured hands) into 3 equal-size loaves (3″x 5″).
  3. Bake for 21 minutes in a 350 degree oven. Remove and cool 10 minutes.
  4. Slice in 3/4-1inch slices (the center should be slight soft, but not gooey or wet). Turn each slice carefully onto it’s side. Return to oven and bake 8 minutes.
  5. Flip to opposite side and bake an additional 8 minutes. Remove and cool completely.

 

Icing Directions

  1. Combine water, cream and confectioners sugar.
  2. Stir continually until completely smooth, and blended (The mixture should be fairly runny, but not completely absorbing into the cookie.)
  3. Take cool biscotti cookies and dip top into the icing mixture.
  4. Place on parchment paper in a cool area to dry
  5. While the icing is still wet, sprinkle confectioners sugar on the cookies
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